Cooking With Amanda Martin – Crab Balls

Crab ballsCrab Balls 


2 slices dried bread, no crust

Small amount of milk (about 1 tablespoon)

1 tablespoon fish breader

1 tablespoon mayonnaise

1 tablespoon worcestershire sauce

1 tablespoon baking powder

1 tablespoon fresh parsley

1 tablespoon Old Bay seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 egg beaten

1 pound lump crabmeat



Break bread into small pieces in large mixing bowl.  Stir in milk to wet all bread pieces.  Add mayonnaise and worcestershire sauce. Mix well.  Add all dry ingredients, fish breader, baking powder, parsley, old bay, onion powder, garlic powder, paprika, salt & pepper.  Mix well.  Add beaten egg, mix well.  Lastly add the crab meat and give it one last stir to mix everything together.  Shape into small balls.  I normally get between 16-20 balls depending on size.

Refrigerate crab balls for at least 1 hour.  Fry until golden brown on both sides.



TIP:  You can use the same recipe to make crab cakes, just form larger patties.  Can easily be served as a crab cake sandwich with tartar sauce, fresh lettuce, onion, and tomato!